Italian Enchiladas

I'm trying to get creative with all these wraps that we have. Hmm. How about making enchiladas, but with spaghetti sauce instead of enchilada sauce and a filling similar to lasagna?

And voila! The birth of the Italian Enchilada.

Ok. So, it's possible that someone else has already come up with this idea, but it was new to me and turned out so delicious! I'm excited to call this my own, and I hope you enjoy it, too.

Yields 4 hearty enchiladas.

Ingredients:
1 Tbsp olive oil
1 of an eggplant, thinly sliced
1/4 cup finely chopped red onion
2 garlic cloves, minced
1 cup crushed tomatoes
1 egg
1 cup cottage cheese
1/2 cup grated Parmesan cheese
1/2 cup torn fresh spinach
1 tsp dried basil
1/2 tsp dried parsley
1/2 tsp dried oregano
Salt and pepper to taste
Spaghetti sauce
1 cup shredded mozzarella cheese
4 Tomato Basil wraps

Directions:
Preheat oven to 350°F. Grease square cake pan.
Heat olive oil over medium heat. Add eggplant and cook until tender.

Add chopped red onions and garlic.

Sautee 1-2 more minutes until onions are translucent.
Add crushed tomatoes. Stir until mixed. Remove from heat.

In a medium bowl, mix together egg, cottage cheese, Parmesan cheese, spinach, herbs, salt and pepper.

Spoon a layer of eggplant mixture onto a wrap. Top with the cottage cheese mixture.

Roll up wrap and place seam-side down in a greased square cake pan.

Spread spaghetti sauce over tortillas. Sprinkle with shredded mozzarella.

Bake at 350°F for 25-30 minutes or until cheese is nice and gooey.

Enjoy!

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Broccoli Cheese Roll-ups

If you follow me on my other blog, you might know we're in wrap-heaven right now thanks to Bountiful Baskets. We'll be eating a lot of wraps and other things with tortillas, so you've been warned. :-)

Last night, I made the most delicious broccoli cheese roll-ups. And they're so very easy to make, too! I roasted just enough broccoli for two wraps, but this is simple enough to adjust to however many wraps you need want to make.

Ingredients
Broccoli
Olive oil
Seasoned Salt & Pepper
Garlic & Herb Tortillas
Shredded Fiesta Blend cheese
Chopped red onions

Directions
Toss broccoli in olive oil and season with seasoned salt and pepper. Roast for 15-20 minutes at 400°F or until broccoli is nice and tender. Cool slightly and chop.

Place tortilla on a plate. Sprinkle with shredded cheese, onions, and chopped broccoli.

Microwave for 1 minute or just until cheese is melted.

Cool slightly, so you don't burn your fingertips rolling up the tortilla.

Enjoy!

What are you cooking this week?
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Bean 'n Mushroom Enchiladas

I wanted to try the recipe for enchiladas on the back of my package of shredded cheese. I'd been meaning to try this recipe for awhile, but by the time I got around to it, the cheese was gone and the new package had a different recipe.

I had to improvise.

So I  decided to do a little fridge clean-out. I found beans, mushrooms, crushed tomatoes, and chipotle chiles that needed to be consumed. Add a couple other ingredients and the Bean 'n Mushroom Enchiladas were born.

Jeff is not a big fan of mushrooms (neither am I, really) so I was nervous that he wouldn't like this, but he surprised me by saying they were very good. I don't think I ever told him there were mushrooms in there. Shhh... It will be our little secret.